Make the Best Chili

1. DRAIN BEANS

Drain canned beans (or presoaked dried beans) in a colander and rinse to wash away any traces of the packing liquid.

WHY? Packing liquid can taste metallic and will detract from the chili’s robust flavor.

2. BROWN MEAT

Heat oil (or other fat) in Dutch oven and brown the meat in two batches, if necessary. Break up meat with wooden spoon and cook until no longer pink. Transfer to bowl (or leave in pot, depending on recipe).

WHY? Browning adds flavor.

3. COOK AROMATICS

Use the same pan to sauté the aromatics and spices until vegetables are softened. Add tomato paste (if using) and garlic and cook until deep red and aromatic.

WHY? To build a savory base, and to prevent the tomato paste and garlic from burning.

4. ADD LIQUID

Add broth (or other cooking liquid), tomatoes (with their juice), beans, and meat (if reserved earlier), and bring to a simmer. Cover.

WHY? Simmering cooks the meat and beans gently, which prevents the meat from getting tough and the beans from blowing out.

Resource: www.cookscountry.com